I made these lovely treats the other night after having a craving for spicy food. The inspiration for these came after a wonderful dinner at a local restaurant where they served something similar. Naturally I have no idea how they made them at the restaurant so this is me winging it at home. Super quick and easy snack for parties or even to snack on at home. I served up ours as a side dish at dinner with some garlic and white pepper aioli the recipe is also below.
For the Jalapenos:
- 10 Medium Jalapenos
- 1 Cup Bread Crumbs
- 1/2 Cup Shredded Parmesan
- 1 Egg
- Cut the top off your peppers and cut them length wise. Remove the inside and seeds.
- Put your egg in a bowl and beat it.
- In a separate bowl, combine the bread crumbs and Parmesan.
- Dip each half in the egg then in the bread and cheese mix.
- Place your peppers on a baking sheet sprayed with cooking spray.
- Heat your oven to 420 degrees F and place the peppers in.
- Bake for 15 minutes or until the cheese turns golden.
- Remove and serve.
Garlic White Pepper Aioli
- 3 Tbsp Mayo
- Juice from 1/2 Lemon
- 1 Tsp Ground White Pepper
- 1 1/2 Tbsp Olive Oil
- 2 Minced Garlic Cloves
Combine all the above in a bowl and refrigerate for 15-30 minutes then serve. If you do not get through all of it in one sitting it stores well for several days.
This perfectly simple and delicious breaded chicken recipe has been altered from my moms original. The sauce on the other hand is something I whipped up to compliment the chicken.
The trick to not having dry and burnt chicken is cooking it slowly. Meaning, do not do the typical “fried” food and cook it on high heat. All you need is a bit more time on a lower temperature.
I make this when I am looking for a bit of comfort food. Hope you enjoy it as well.
Ingredients for the Chicken:
- 4 Chicken Breasts (thinly cut and tenderized a bit)
- 1/2 Cup Fresh Bread Crumbs
- 1 Cup Unsweetened shredded coconut
- 1 Tbsp Garlic Powder
- 1/2 Tbsp Cayenne Pepper
- 1/2 Tbsp Paprika
- 2 Eggs (beaten)
- 2 Tbsp Coconut Oil
- 2 Tbsp Olive Oil
- Tenderize your chicken slices and set them aside.
- In a shallow bowl combine the bread crumbs, coconut and spices and mix.
- In another shallow bowl beat your eggs.
- Bread your chicken by dredging it through the egg followed by the breading and set aside.
- In a large frying pan heat up your coconut and olive oil on high heat. (make sure the bottom of the pan is covered with at least a millimeter of oil, you may need to add more of each oil depending on the pan size)
- Once the oil is hot gently place your chicken into the pan and reduce the heat to medium. Cook the first side until you see it turn white around the edges. Turn to the other side using a fork and cook until each side is nicely golden. (approximately 3 mins per side depending how thick your chicken is)
- Take the chicken off the heat and place on a paper towel lined plate.
- Repeat the frying process for as many batches as you need. Mine usually takes 2-3 batches.
* TIP: Only flip the chicken once. This way it doesn’t dry out. If you are unsure of when to flip lift an edge to see if it is golden. If it is golden with white around the edges it is ready to be flipped.
Ingredients for the Sauce:
- 5 Tbsp Finely chopped Leeks
- 1 Small finely chopped Shallot
- 3 Tbsp chopped Chives
- 2 Large cloves Garlic (minced)
- 4 Tbsp Spicy Brown Mustard
- 6 Tbsp Cream
- 3 Tbsp Water
- 1 Tbsp Olive Oil
- In a small sauce pan heat up your olive oil.
- Toss in your leeks and shallots and cook for about 3 minutes or until they become soft.
- Deglaze the pot with the water and add in the mustard. Stir well to combine everything. Reduce heat to low.
- Add in your garlic followed by the cream and stir.
- Bring everything to a boil and reduce heat again to simmer.
- Cook for about 3 minutes allowing everything to combine.
- Toss in your chives and stir.
- Serve over your chicken.
The No Mayo Coleslaw I paired this chicken with will be be my post tomorrow so check back 🙂